Inspired by Chocolatier Magazine, I’ve developed this recipe for spring!
Butter an 8×8 pan and preheat oven to 350 degrees.
Melt 4 oz bittersweet chocolate and 1 oz unsweetened chocolate in small bowl, cool to room temp
In medium bowl, using hand mixer, beat ½ cup unsalted butter. Gradually add ½ cup white sugar and ¼ cup dark brown sugar until creamy. Add 1 egg and mix until smooth, then add 2TBLS strong brewed coffee and blend together using hand mixer on low speed.
Mix in the cooled chocolate. On low speed, mix in ½ cup flour, pinch of salt and ¼ teas cinnamon, mix only until combined.
In another bowl, using hand mixer with clean beaters, blend 6 oz softened cream cheese and ¼ cup granulated sugar until smooth. Add 1 egg and ½ teas vanilla and mix until smooth.
Reserve ¾ cup chocolate batter and spread rest of batter in baking pan. Spread cream cheese mixture over entire batter. Spoon remaining chocolate batter on top of cream cheese mixture and use a knife to make a marbling effect throughout the batter.
Bake 40 min until almost done in center but still moist. Let cool and then refrigerate for several hours. Cut into squares.
